WULS-SGGW, Division of Organic Food, Department of Functional Food and Commodity, Faculty of Human Nutrition and Consumer Sciences, Warsaw, Poland.
J Sci Food Agric. 2012 Sep;92(12):2409-15. doi: 10.1002/jsfa.5624. Epub 2012 Feb 24.
Sweet red bell pepper is one of the best sources of ascorbic acid and carotenoids as well as phenolic compounds important in the human diet. There have been some studies showing a higher level of bioactive compounds in organic bell pepper fruits compared with conventional fruits, but not all studies have been consistent in this respect. The levels of carotenoids and phenolics are very variable and may be affected by ripeness, genotype and cultivation.
The results obtained in this study showed that an organic growing system affected the level of bioactive compounds (carotenoids and polyphenols) in sweet bell pepper fruits cultivated in Poland. Organic bell pepper fruits contained significantly more dry matter, vitamin C, total carotenoids, β-carotene, α-carotene, cis-β-carotene, total phenolic acids (as well as individual gallic and chlorogenic acids) and flavonoids (quercetin D-glucoside, quercetin and kaempferol) compared with conventional fruits. The bell pepper variety also affected the level of antioxidant compounds in fruits.
Organic growing increased the level of antioxidant compounds such as carotenoids, phenolic compounds and vitamin C in sweet bell pepper. The second significant factor affecting the antioxidant compound content of sweet bell pepper was variety. It would be necessary to continue this study as a long-term experiment in order to eliminate the influence of seasonality.
甜椒是抗坏血酸和类胡萝卜素以及在人类饮食中重要的酚类化合物的最佳来源之一。一些研究表明，与传统水果相比，有机甜椒果实中的生物活性化合物水平更高，但并非所有研究在这方面都一致。类胡萝卜素和酚类物质的水平变化很大，可能受成熟度、基因型和栽培方式的影响。
本研究结果表明，有机种植系统影响了在波兰种植的甜椒果实中生物活性化合物（类胡萝卜素和多酚）的水平。与传统水果相比，有机甜椒果实的干物质、维生素 C、总类胡萝卜素、β-胡萝卜素、α-胡萝卜素、顺式-β-胡萝卜素、总酚酸（包括没食子酸和绿原酸）和类黄酮（槲皮素 D-葡萄糖苷、槲皮素和山柰酚）含量明显更高。甜椒品种也影响果实中抗氧化化合物的水平。
有机种植增加了甜椒中类胡萝卜素、酚类化合物和维生素 C 等抗氧化化合物的水平。影响甜椒果实抗氧化化合物含量的第二个重要因素是品种。为了消除季节性的影响，有必要将此研究作为长期实验继续进行。
